Black Tiger shrimp commonly known as the Giant Tiger Prawn or Asian Tiger shrimp Striped like its jungle namesake. Scientific name Penaeus monodon from the family Penaeidae and Alpha code: GIT. In Bangladesh black tiger called as “Bagda Chingri”. Black Tiger shrimp is available year-round and is one of Asia’s major aquaculture products. Most Tiger shrimp is farmed, though a significant amount is harvested from the wild by trawlers working mud bottoms from very shallow water to depths beyond 300 feet. The largest of 300 commercially available shrimp species worldwide, tigers can grow to 13 inches, but harvest size averages 9 to 11 inches. Farmed black tiger shrimp have a mild, almost bland flavor compared to the pronounced taste of ocean-harvested Gulf shrimp. Cooked tiger’s meat is also softer than that of other shrimp species. Tigers have gray to black stripes on gray or bluish shells and associated stripes on the peeled meat.

Generally process as Raw & Cooked in the freezing style IQF, Semi-IQF & Block Frozen.
Process types of Production: Head-On Shell-On (HOSO), Head Less Shell-On (HLSO), HLSO Easy Peel, Peeled and Deveined (PD), Peeled Undeveined (PUD), Peeled & Deveined Tail-On (PDTO), Peeled Tail-On (PTO), HLSO Deep Cut & Butterfly Cut.
Available Sizes: 2/4, 4/6, 6/8, 8/12, 13/15, 16/20, 21/25, 26/30, 21/30, 31/40, 41/50, 51/60, 61/70
Common Packing Style: 10x1Kg, 6x4Lbs, 6x2Kgs, 6×1.8Kgs, 6×1.5Kgs, 6×1.2Kgs, 5x2Lbs, 10x2Lbs